Curried Chicken Recipe w/ Apple, Celery & Onion

Easy Layered Indian Casserole Bake

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When you prepare the ingredients ahead of time, it makes this Curried Chicken Casserole very easy to make on the night you want to serve it for dinner. However, if appearance matters to you, then you'll want to plan extra time to prepare the apple slices, since prolonged exposure to air turns the flesh brown.


  • 4 C chicken meat, cooked and diced
  • 2 medium tart apples, washed, cored, and cut into circles
  • 1 small sweet onion, diced
  • 1 stalk celery, diced
  • 1 Tbsp. vegetable oil
  • 1/2 C butter
  • 2 Tbsp. flour
  • 1 C chicken broth
  • 1 Tbsp. curry powder
  • 6 C cooked brown rice


Preheat oven to 350 degrees. Place the onion, celery, and vegetable oil in a large skillet over medium heat.  Cook until onion and celery starts to soften. Into skillet over medium heat, add the butter and flour and stir for 1 minute, then slowly add the chicken broth, stirring continuously. Turn off heat and add the curry powder to skillet and stir.

Spray a casserole dish with non-stick cooking spray. Spread cooked brown rice on the bottom, top with chicken meat, then arrange apple circles on top. Pour sauce from skillet evenly over the top, being sure to cover everything. Put tin foil on casserole (or put cover on) and bake in a 350-degree oven for 30 minutes, or until apples soften and everything gets hot and bubbly.

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